Baked Chicken Legs with Garlic and Dijon

Baked Chicken Legs recipe with garlic, lemon and dijon. An easy and excellent chicken marinade with so much flavor. Learn the secret to great chicken legs! | natashaskitchen.com

These chicken legs are baked with a garlic-lemon-dijon marinade that is easy and excellent. The ingredients are simple and just work. Have you tried mustard on chicken? HUBBA HUBBA!

The marinade on these baked chicken legs is zesty and so fresh. Smell it as you are stirring and it will make you all kinds of excited. Bonus: your house will smell completely amazing while the chicken drumsticks roast and you’ll get compliments even before they come out of the oven.

P.S. The secret to excellent chicken legs is lengthy marinating. The longer you marinate this, the better (at least 6 hours and ideally overnight). The chicken will be tender, juicy and flavorful!

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P.S. Want to know which tools we used to make these baked chicken drumsticks? See the Amazon affiliate links in the instructions below.

Baked Chicken Legs recipe with garlic, lemon and dijon. An easy and excellent chicken marinade with so much flavor. Learn the secret to great chicken legs! | natashaskitchen.com

Ingredients for Baked Chicken Legs:

4 lbs (14 count) Chicken Legs or drumsticks
1/4 cup olive oil (we used light, not extra virgin)
4 garlic cloves, pressed or minced
4 Tbsp fresh parsley, finely chopped
3 Tbsp lemon juice from 1 large lemon
2 Tbsp dijon mustard
1 Tbsp salt (we use sea salt)
1/2 tsp black pepper

How to Make Baked Chicken with Garlic and Dijon:

1. In a small bowl, combine all of the marinade ingredients and stir or whisk together until well blended .

2. Transfer chicken legs to a large mixing bowl or a large ziploc bag. Pour the marinade over the chicken and toss with your hands to evenly coat the chicken, pushing some of the marinade under the skin of each chicken leg for richer flavor. Cover with plastic wrap and marinate 6 hours or overnight, tossing chicken once while marinating.

3. Preheat oven to 400˚F and line a rimmed baking sheet with foil or silpat liner. Arrange chicken skin-side-down and bring chicken to room temperature while oven preheats. Brush chicken legs with any extra marinade left in the mixing bowl. Bake at 400˚F in the center of oven for 25 minutes skin-side-down then turn the chicken legs over and bake additional 25 minutes skin-side-up. For crispier skin, broil on high heat 1 to 3 minutes or until skins have browned.

Baked Chicken Legs recipe with garlic, lemon and dijon. An easy and excellent chicken marinade with so much flavor. Learn the secret to great chicken legs! | natashaskitchen.com

For extra flavor, brush chicken with the lemony sauce drippings in the pan after they come out of the oven and serve garnished with freshly chopped parsley if desired. These chicken legs are so completely amazing!

Print-Friendly Baked Chicken Drumsticks Recipe:

Baked Chicken Legs with Garlic and Dijon

4.8 from 15 votes
Prep Time: 6 hours
Cook Time: 50 minutes
Total Time: 6 hours 50 minutes
Baked Chicken Legs recipe with garlic, lemon and dijon. An easy and excellent chicken marinade with so much flavor. Learn the secret to great chicken legs! | natashaskitchen.com
Baked Chicken Legs recipe with garlic, lemon and dijon. An easy and excellent chicken marinade with so much flavor. The longer you marinate this, the better (at least 6 hours and ideally overnight).
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $7-$9
Calories: 179 kcal
Servings: 14 chicken legs or drumsticks

Ingredients

  • 4 lbs 14 count Chicken Legs or drumsticks
  • 1/4 cup olive oil (Use light oil, not extra virgin)
  • 4 garlic cloves pressed or minced
  • 4 Tbsp fresh parsley finely chopped
  • 3 Tbsp lemon juice from 1 large lemon
  • 2 Tbsp dijon mustard
  • 1 Tbsp salt
  • 1/2 tsp black pepper

Instructions

  1. In a small bowl, combine all of the marinade ingredients and stir or whisk together until well blended .
  2. Transfer chicken legs to a large mixing bowl or a large ziploc bag. Pour the marinade over the chicken and toss with your hands to evenly coat the chicken, pushing some of the marinade under the skin of each chicken leg for richer flavor. Cover with plastic wrap and marinate 6 hours or overnight, tossing chicken once while marinating.
  3. Preheat oven to 400˚F and line a rimmed baking sheet with foil or a silpat. Arrange chicken skin-side-down and bring chicken to room temp while oven preheats. Brush chicken legs with any extra marinade left in the mixing bowl. Bake at 400˚F in the center of oven for 25 minutes skin-side-down then turn the chicken legs over and bake additional 25 minutes skin-side-up. For crispier skin, broil on high heat 2 to 3 minutes or until skins have browned.*

Recipe Notes

*For extra flavor, brush chicken legs with the lemony sauce drippings in the pan after they come out of the oven and serve garnished with freshly chopped parsley if desired.

Note: Much of the oil and marinade will end up in the bottom of the pan and discarded after baking which makes it difficult to gauge the nutrition facts on this recipe. 

Nutrition Facts
Baked Chicken Legs with Garlic and Dijon
Amount Per Serving
Calories 179 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3g 15%
Cholesterol 68mg 23%
Sodium 419mg 17%
Potassium 165mg 5%
Protein 12g 24%
Vitamin A 3.2%
Vitamin C 3.8%
Calcium 1.1%
Iron 3.5%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Baked Chicken Legs recipe with garlic, lemon and dijon. An easy and excellent chicken marinade with so much flavor. Learn the secret to great chicken legs! | natashaskitchen.com

This marinade is based on one of the top recipes on our blog of all time; baked salmon with garlic and dijon. With a few modifications (i.e. more of everything), we discovered it is a winner for chicken drumsticks! My next step is to try this on a whole rotisserie chicken.

P.S. Use leftover chicken meat to make this chicken avocado salad (our #1 recipe right now and worth discovering)!

 

Baked Chicken Legs recipe with garlic, lemon and dijon. An easy and excellent chicken marinade with so much flavor. Learn the secret to great chicken legs! | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Jane
    June 18, 2018

    Hi Natasha!

    Just wondering what would you recommend serving the chicken with? Thanks! Reply

  • LFK
    June 2, 2018

    Hi,

    The legs were delicious! At the end of the 2nd 25 minutes of cooking, I read the temperature using my instant rad thermometer, and they registered around 195 to 200. This is higher than what I target for chicken, but the dark meat proved pretty reslient. I might play with cooking time to bring the temperature down to 160, relying on broiling to to crisp up the skin. Reply

  • Roxanne Pynn
    May 25, 2018

    HI there,
    I love all mustards, dijon being my fave! Can’t wait to try it tomorrow night as I will set them in the marinade tonight. I am wondering if you have ever tried grilling them though? I also love the BBQ taste that meats can take on 😉 and it’s hot outside so instead of turning the oven on I thought I would try grilling.

    Thanks for any feedback!

    Roxanne Reply

    • Natasha
      May 25, 2018

      Hi Roxanne, I haven’t tried grilling them but I bet that would taste amazing! If you try it out, let me know how it goes! 🙂 Reply

      • Roxanne Pynn
        May 29, 2018

        Hi Natasha,
        I grilled them and they were AMAZING! My family kept making humming sounds while eating them haha! Grilled at 400F for 25 minutes, flipping every 5 min’s. A bit tedious but so worth it. Your marinade I marinated over night) was the best I have found in a very long time. Thank you for sharing it!! 🙂 Reply

        • Natasha
          May 29, 2018

          Your music is like music to my ears Roxanne 😁. Thank you for such a nice review. Reply

  • Vicky
    April 25, 2018

    I LOVE this recipe! It’s my go to baked chicken recipe…. I use it with chicken thighs a lot! Perfect for company too! So many compliments when I serve it! Reply

    • Natasha's Kitchen
      April 25, 2018

      I’m happy to hear how much everyone enjoys the recipe Vicky! Thanks for sharing your amazing review! Reply

    • Ryan
      May 19, 2018

      This really was very very good. Perfect w a Provençal rosé. Reply

      • Natasha's Kitchen
        May 20, 2018

        I’m glad you enjoy the recipe Ryan, thanks for sharing! Reply

  • Ginka M.
    April 23, 2018

    Added dill to the marinade and kept the drumsticks in it for a little longer than 24 hours. So much flavor! Delicious, the whole family loved it, will make it again! Reply

    • Natasha's Kitchen
      April 23, 2018

      I’m happy to hear how much you and your family enjoy the recipe! Thanks for sharing your excellent review Ginka! Reply

  • Sam
    April 12, 2018

    I don’t have Dijon Mustard, but Honey Mustard. Will that work Reply

    • Natasha
      natashaskitchen
      April 12, 2018

      Hi Sam, I do think honey mustard would still work well in this baked chicken drumsticks recipe. It will be a little milder and sweeter. I hope you love it! Reply

  • Lisa
    April 3, 2018

    Is 1 Tbsp of salt correct? Reply

    • Natasha
      natashaskitchen
      April 3, 2018

      Hi Lisa, yes for 4 lbs of chicken that is correct. We use sea salt so if you are using a table salt, it would be ok to cut it back just slightly since table salt granules are smaller, but it is a lot of chicken! 🙂 Reply

      • Lisa
        April 3, 2018

        Ok thank you! It was a bit on the salty side for me. Maybe I will cut it back next time. Reply

        • Natasha's Kitchen
          April 3, 2018

          You’re welcome Lisa! Reply

  • Alena
    March 21, 2018

    Hi Natasha, just wanted to point out that these drumsticks tasted just as delicious and flavorful 2 days later after I took them out of the fridge, as fresh from the oven. I was too lazy to warm them up and ate them cold. They were very good 👍 Reply

    • Natasha's Kitchen
      March 21, 2018

      I’m happy to hear their just as tasty as leftovers! Thanks for sharing your outstanding review Alena! Reply

  • yvonne
    March 15, 2018

    best drumsticks i’ve ever had. i didn’t marinate first and used a lot of extra garlic. i patted the legs dry before applying the sauce. thanks for the recipe. Reply

    • Natasha's Kitchen
      March 15, 2018

      My pleasure Yvonne! I’m glad to hear how much you love the recipe. Thanks for sharing your excellent review! Reply

  • Ciara
    February 16, 2018

    Have you tried doing it with cilantro instead of parsley? Reply

    • Natasha
      natashaskitchen
      February 16, 2018

      Hi Ciara, I haven’t so I’m not sure how it would meld with the dijon but I think it could work – would be a good experiment! 🙂 Reply

      • Ciara
        February 16, 2018

        Alright! Thank you 🙂 I’m excited to try this! Reply

        • Natasha's Kitchen
          February 16, 2018

          You’re welcome Ciara! Please let me know how it turns out if you decide to try it! Reply

  • Ksusha. A
    January 19, 2018

    Yummy!
    I usually marinade with mayo garlic and salt but Im glad I found this new great marinade for drums since we have them pretty often.
    Thank you!
    (P.S. my husband hates anything mustard. I didn’t tell him what is in the marinade and he loved it! 😉 😁 Reply

    • Natasha's Kitchen
      January 19, 2018

      That’s great to hear! Thanks for sharing your fantastic review! 🙂 Reply

  • Jess
    January 17, 2018

    So excited to try this dish tonight, its been marinating all day. Thank you for helping me to enjoy cooking again! Reply

    • Natasha
      natashaskitchen
      January 17, 2018

      I’m so glad to hear that! I hope you LOVE this recipe 🙂 Reply

  • Eleni
    January 16, 2018

    Not crazy about this recipe. Doesn’t wow me like some of your other recipes. It s very easy for sure. Reply

    • Natasha
      natashaskitchen
      January 17, 2018

      Hi Eleni, it does improve the flavor with longer marinating if that helps 🙂 I would love to hear which recipes have been your favorites! 🙂  Reply

      • Ksusha. A
        January 19, 2018

        I agree. I marinated this for 2 days! It was tender and flavorful! Reply

        • Natasha's Kitchen
          January 19, 2018

          I’m happy to hear that! Thanks for sharing! Reply

        • Eleni
          January 19, 2018

          I had them marinated overnight, but this chicken drumssticks one just isnt for me or my family. I followed the recipe exactly. However, I love most of your recipes, such as the salmon, pana cotta, chicken soup with spiral pasta noodles-so yummy, the salads…just to name a few. I was about to give up cooking and order take out everyday for my family until I tried your recipes. The videos definitely help since I have never cooked before. Now i have a few recipe to use through out the week. The three cheese lasagna is the best I have ever had!!! Even my extremely picky eater 7yro daughter raved about it. I had it for a whole week. Reply

  • Elizabeth
    January 14, 2018

    Absolutely awesome! Reply

    • Natasha's Kitchen
      January 15, 2018

      Glad we agree Elizabeth! 🙂 Reply

  • Katie Tseng
    December 10, 2017

    I have trouble retaining moisture in chicken legs when I bake them. Any suggestions? Reply

    • Natasha
      natashaskitchen
      December 11, 2017

      Hi Katie, leaving the skin on is very important to keeping the meat underneath moist and tender. Also, bake in the center of the oven and not too close to the burners and be sure you are on the regular baking mode and not convection since convection cooks foods faster and requires less baking time. I hope that helps! Oh one last thing, with chicken legs, the longer you marinate, the juicier they will be 🙂 Reply

  • Jovana
    December 9, 2017

    Hi Natasha! Great recipe! Just tried it last night. Did it turn out well on the whole chicken as well? Reply

    • Natasha
      natashaskitchen
      December 9, 2017

      Hi Jovana, I’m so glad you enjoyed it! I haven’t tried this on a whole chicken but I imagine it would work really well – it’s on my list and I will share details once I try it 🙂 Reply

  • Mary Thomas
    December 6, 2017

    I’m not a big fan of anything but chicken breasts and would really love to try it. Maybe less cooking time? Reply

    • Natasha
      natashaskitchen
      December 6, 2017

      Hi Mary, We typically cook for this amount of time (sometimes longer!) because it is bone-in and we love the skin to be crisp on the outside. Reply

  • Holly
    December 4, 2017

    So delish. Your website is so helpful in finding new meals. Reply

    • Natasha's Kitchen
      December 4, 2017

      I’m happy to hear you’re enjoying the recipes Holly! Thanks for following! Reply

  • Lana
    November 30, 2017

    Is it possible to replace the olive oil with something other than oil? Reply

    • Natasha
      natashaskitchen
      December 1, 2017

      Hi Lana, I really haven’t tried it with anything else. Maybe melted butter? Reply

      • Anastasiya
        February 7, 2018

        I use avocado oil for everything or grape seed oil. Reply

  • Maryann
    November 26, 2017

    Do you think skin on, bone in chicken thighs would work? Reply

    • Natasha
      natashaskitchen
      November 27, 2017

      Hi Maryann, yes I think that would work great 🙂 Reply

  • Melissa
    November 22, 2017

    Amazing recipe! It’s a new family favorite- thanks! Reply

    • Natasha's Kitchen
      November 22, 2017

      You’re welcome Melissa! I’m glad your family enjoys the recipe as much as mine does! Thanks for sharing! Reply

  • Dana
    November 17, 2017

    Can I use parchment paper instead of foil? Reply

    • Natasha
      natashaskitchen
      November 18, 2017

      Hi Dana, yes absolutely! You might skip the broiling at the very end since the high heat is risky for the parchment to catch on fire. Reply

  • Mohi
    November 16, 2017

    I love this recipe just like I love every other recipe on your blog!! I just wish you had a russian versions too, my mom is crazy about your recipes but she doesn’t speak english and I always have to translate lol. I am sure other people are wishing the same thing ☺️ Reply

    • Natasha
      natashaskitchen
      November 16, 2017

      Hi Mohi, I have looked into that and it would be too difficult to develop and maintain. We simply do not have the man power to do it 🙂 Reply

  • Vincent
    November 12, 2017

    How would a bit of paprika go with this?
    I’m going to try this during the coming week. Reply

    • Natasha
      natashaskitchen
      November 12, 2017

      Vincent, paprika should work well in this recipe. Reply

  • kathy b
    November 11, 2017

    How about half thighs and half legs? Would this increase or alter total cooking time> Reply

    • Natasha
      natashaskitchen
      November 11, 2017

      Hi Kathy, I would keep the cooking time the same if they are all cooking at the same time to ensure the chicken legs are fully cooked. The skins on the chicken wings should get nice and crispy. I think it would still be great 🙂 Reply

  • Missy
    November 10, 2017

    Can you use this recipe for chicken wings? Reply

    • Natasha
      natashaskitchen
      November 10, 2017

      I haven’t tried that but I think it would still work for chicken wings. You will probably bake faster though since chicken wings are smaller.  Reply

  • Tiffany
    November 9, 2017

    How long would you cook for drumsticks? Reply

    • Natasha
      natashaskitchen
      November 9, 2017

      Hi Tiffany, I did use chicken drumsticks in this recipe. Did you mean to ask about a different cut of chicken? Reply

      • SHANTRELL ROYSTER
        March 17, 2018

        My household is not a fan of chicken legs. Is it possible to try this with chicken thighs? Reply

        • Natasha
          natashaskitchen
          March 17, 2018

          Hi Shantrell, yes I think that will work great! Reply

  • Jo-Ann
    November 8, 2017

    I’d like to know if I can use skinless chicken, or would it come out better with the skin? Reply

    • Natasha
      natashaskitchen
      November 8, 2017

      Jo-Ann, I would recommend leaving the skin to prevent drumsticks from getting too dry. Reply

  • November 7, 2017

    This looks incredible! Yum! Reply

    • Natasha's Kitchen
      November 7, 2017

      It’s a popular recipe for good reason! I hope you love it Lisa! Reply

  • Yuliya
    November 5, 2017

    This recipe looks so delious 🙂 I want to make this recipe with chicken breast. Do you think it will taste better to put the chicken breast in the oven or to fry them? Reply

    • Natasha
      natashaskitchen
      November 5, 2017

      Hi Yulya, I prefer to sauté chicken breast since it can so easily get overcooked. If you do sautee, serve with some of the pan juices spooned over the top. If baking chicken breast, this is what I usually follow: Preheat oven to 450˚F. Oil a casserole dish. Add chicken in a single layer (chicken should not be over-crowded or touching). Brush remaining marinade over the tops of chicken. Bake 10 minutes, turn chicken over and bake another 5 minutes, turn chicken over then broil 2 minutes to lightly brown top. Bake until an instant-read meat thermometer registers at 165˚F (timing depends on how thick chicken is). Reply

  • Janet
    November 2, 2017

    Delicious! I didn’t know if I would like them since I am not a mustard fan but these are over the top scrumptious. My only regret is I didn’t make more. Reply

    • Natasha's Kitchen
      November 2, 2017

      I’m glad you love the recipe Janet! Thanks for sharing your great review! Reply

  • Marta
    November 2, 2017

    The first words of my husband when he took a bite: “Wow, that’s good chicken!” Thanks again for another great recipe! Reply

    • Natasha's Kitchen
      November 2, 2017

      You’re welcome Marta! I’m happy to hear that! Thanks for sharing your great review! Reply

  • Tania
    November 2, 2017

    Made it for lunch today and it’s a keeper!! Most of the work is done ahead of time. So it all comes together very quickly. Thank you for another great recipe. Reply

    • Natasha's Kitchen
      November 2, 2017

      My pleasure Tania! I’m glad you enjoy the recipe! Thanks for sharing your great review with other readers! Reply

  • Zina P
    October 31, 2017

    I checked your site today and had chicken legs in the fridge. . In a hurry, I only marinated them for 3 1/2 hours and forgot salt. I can only say, these were outstanding even with the shortened marinate and no salt. Always fantastic recipes Natasha…..thank you again! Reply

    • Natasha's Kitchen
      October 31, 2017

      You’re welcome Zina! I’m glad to hear you enjoy the recipe! Thanks for sharing your great review with other readers! Reply

    • Diane
      November 1, 2017

      These sound delish…how do you think this would work with chicken thighs?
      Thanks! Reply

      • Natasha
        natashaskitchen
        November 1, 2017

        Hi Diane, I think that would work well on chicken thighs. If you use bone in-skin-on thighs, you can keep the baking temperature the same. It may be shortened for boneless thighs. I hope you love the recipe! Reply

  • Melanie
    October 31, 2017

    Can you use boneless/skinless chicken breast? Reply

    • Natasha
      natashaskitchen
      October 31, 2017

      Hi Melanie, you could but the bake time would be less. Chicken breasts tend to dry out much quicker which is why I prefer to cook chicken breast on the stove top or grill so I can test for doneness as I cook them. Reply

  • October 31, 2017

    You make me want to try mustard on chicken, Natasha. I am seriously drooling over these chicken legs. They look so good! Reply

    • Natasha
      natashaskitchen
      October 31, 2017

      Thank you for that amazing compliment!! 🙂 Reply

  • October 31, 2017

    Ok, no to the mustard idea. Actually, I’ve never tried mustard at all, I have this weird condiment issue. But these legs look fantastic, right up my husbands alley. He’s always telling me, as we are from Buffalo, NY that he’s “DYING” to order chicken wings. And I keep thinking to myself…yup, you’re going to be dying if you keep eating fried foods! Reply

    • Natasha
      natashaskitchen
      October 31, 2017

      Oh but it pairs so well with chicken when it is baked, and really doesn’t taste like mustard. You don’t think “mustard” when you take a bite – it’s just really awesome flavor! Have I convinced you? Also, dijon mustard is much more pleasant than yellow mustard – if you have an aversion to yellow mustard, you should try dijon. I’m working really hard to convince you here! lol Reply

      • LC
        November 3, 2017

        I feel the same way as Laura. I detest mustard, I can’t even smell it. However, my husband likes it and if you say that we don’t really think “mustard” then I will believe you! I will try this tomorrow and hopefully I will like it! Reply

        • Natasha's Kitchen
          November 3, 2017

          Please let me know what you think!! 🙂 Reply

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